Bleiker's smoked salmon and goat's cheese open sandwich (snack or lunch)
Recipe by Bleiker's Smokehouse
Goat's cheese has a delicate, earthy flavour that complements smoked salmon perfectly. For this open sandwich, try an English cheese such as Swaledale Goats Milk Cheese, which is creamy, moist and not too strong
1 bread roll, sliced in half and lightly toasted
2-3 slices of Bleiker's Smoked Salmon (we recommend the Lemon and Pepper variety for this recipe, but the choice is obviously yours)
4 thin slices of Swaledale Goats Milk Cheese
Small pinch of finely chopped fresh chives
2 small sprigs of fresh watercress
Small squeeze of fresh lemon juice
Drizzle of extra virgin olive oil
Teaspoon of crème fraîche
Salt and pepper to taste
Prep. Time → 5 min
Cook Time → 0 min
1. Rub a small amount of olive oil into the toasted bread halves.
2. Lay 2 slices of goats cheese per half
3. Divide the smoked salmon equally between them and place on top of the goats cheese.
4. Sprinkle the chopped chives on top of each and add the sprigs of watercress.
5. Mix the lemon juice, olive oil and crème fraîche together before seasoning with a pinch of salt and freshly ground black pepper.
6. Drizzle this mixture over the salmon and serve.
appetizers, bleikers, goats cheese, smoked salmon, sandwiches, swaledale August 21, 2012 18:20
Author Traditional British
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